Delicious Butternut Squash Pie Recipe (Vegan Options)

Last Updated on September 20, 2023

Please enjoy our delicious butternut squash pie recipe with fresh roasted butternut squash, easy step-by-step directions, and vegan substitutions included. We paired our butternut squash pie with THE BEST flaky homemade sourdough crust. You can find that recipe here.

We were blessed with an abundance of homegrown butternut squash from our garden this fall, so we figured: let’s try butternut squash pie instead of pumpkin pie this holiday season! And let me tell ya, that was a good call. It turned out even better than I imagined! This pie is melt-in-your-mouth creamy and superbly flavorful – full of traditional warm pumpkin spices. I knew I had to share the recipe with you right away.

TIP: you can use this same recipe and substitute with sugar pie pumpkins or any other baking pumpkin too!

What does butternut squash pie taste like?

Butternut squash pie tastes just like a good old fashioned pumpkin pie, but even better since we’re using fresh homemade ingredients! It’s rich, soft, creamy, sweet, and lightly spiced. Plus, did you know that most canned “pumpkin” is actually just squash anyways? They’re from the same plant family and basically interchangeable, especially once you add all the classic pumpkin spice seasonings.

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Ingredients

• Your favorite pie crust of choice in a 9″ pie pan. Check out our flaky homemade sourdough pie crust here.
• 2 cups of cooked and mashed butternut squash puree – about 1 large butternut squash or 2 smaller ones. Our homegrown butternut were medium size, so we roasted two and then froze the little bit we had leftover – like we do with homemade pumpkin puree.
• 2/3 cup half-and-half (or fall-fat canned coconut cream)
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 2 eggs (or egg replacement)
• 1 Tbsp melted butter (or vegan butter)
• 1 Tbsp all-purpose flour
• 1 tsp vanilla extract
• 1 Tbsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp ground clove
• 1/2 tsp sea salt

How to Make Butternut Squash Pie

1) Roast the Butternut Squash

Start by roasting the butternut squash until it’s soft enough to mash. Some folks like to steam their squash, but roasting really brings out the best sweet flavors of butternut by lightly caramelizing it!

• Preheat the oven to 425°F.
• Carefully cut the squash in half and then scoop out the seeds and guts.
• Poke the flesh with a fork in a several places, especially in the solid neck area. Brush the flesh with a very light coat of olive oil to prevent it from sticking or drying out.
• Roast the butternut squash in the oven on a lined baking sheet for about an hour, until soft. I like to start mine face-down at first (to trap in steam), and then flip it over to brown face-up halfway through.
• Allow the squash to cool enough to handle, and then peel off the skin to compost.
• Turn the oven down to 350°F.
• OR, you can do this step ahead of time, up to a few days in advance! Simply store the cooked butternut squash in the fridge until you’re ready.

2) Make the Pie Filling

Combine all of the called-for ingredients in a blender. Be sure to pack your cups of butternut squash puree to get two full cups! Blend until smooth and creamy. Pour the butternut squash pie filling into ready your pie crust of choice, and then smooth it out with the back of a large spoon or spatula.

The pie filling will rise slightly when it bakes, but not a ton. So, I formed the crust near the inner diameter of our 9.5″ pie pan rather than up around the outer rim 1) to prevent the crust from burning and 2) keep the crust lower/closer to the filling, since it didn’t completely fill the pie pan.

Optional: Brush the crust with an egg wash, milk or cream to make it shine. Get more tips on that here if needed.

What about par-baking?

Some pumpkin pie or crust recipes suggest blind or par-baking the crust for 10 to 15 minutes before filling, but I don’t find that necessary here when using our sourdough crust recipe! The very bottom isn’t super crisp or flaky (the top and sides are!) but it’s still plenty cooked and not at all gooey. Plus I feel like the crust rim may get overcooked if it was par-baked. So, I guess it’s up to you (and your crust) if you’d like to blind bake or not. Learn how here.

3) Bake and Enjoy!

Bake the butternut squash pie at 350°F for 25 minutes covered first, and then another 25 to 35 minutes uncovered – until the edges look dry and the center is almost fully set (just barely jiggles). Use a pie crust shield if the crust starts to burn before it’s finished (or fashion one out of tin foil). I added the little dough leaf details after the covered bake, since the filling was quite wet at first – I didn’t want them to sink!

For the best results, please allow the pie to cool and set for several hours before slicing. You can pop it into the refrigerator to help expedite the setting process if needed! I actually enjoyed the pie even better the second day after it sat in the fridge overnight.

The butternut squash pie will look slightly puffed up when it first comes out the oven, but will settle and sometimes crack a little as it cools – a rustic touch I enjoy! We love to eat our homemade butternut squash pie with vanilla coconut ice cream. Store leftovers in the refrigerator.

Looks just like pumpkin pie, right?

Well folks, I hope you thoroughly enjoy this delicious butternut squash pie recipe! Please stop back by for a review after you give it a try. Also let us know if you have any questions in the comments below.

You may also like:

• Creamy Roasted Butternut Squash and Sage Soup (vegan)
• Roasted Sugar Pie Pumpkin 3-Bean Chili (vegan)
• How to Make and Freeze Homemade Pumpkin Puree
• Healthy Sourdough Pumpkin Spice Bread (or muffins)
• Soft & Chewy Sourdough Ginger Molasses Cookies

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5 from 3 votes

Delicious Butternut Squash Pie Recipe (with vegan options)

Enjoy our delicious butternut squash pie recipe with easy step-by-step directions, all the classic pumpkin pie spices, and vegan options.

Prep Time1 hour hr

Cook Time1 hour hr 55 minutes mins

Course: Dessert

Keyword: butternut pumpkin pie, butternut squash pie, butternut squash pie vegan, roasted butternut squash pie

Equipment

• baking sheet (to roast butternut)
• 9" pie pan
• Blender

Ingredients

• 2 cups mashed roasted butternut squash (1 large or 2 small squash)
• 2/3 cup half-and-half sub with full-fat canned coconut cream
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 2 eggs or egg substitue
• 1 Tbsp melted butter sub with vegan butter
• 1 Tbsp all-purpose flour
• 1 tsp vanilla extract
• 1 Tbsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp sea salt
• Your favorite pie crust of choice

Instructions

• Preheat oven to 425°F. Cut 1 large or 2 small butternut squash in half, scoop out the seeds/guts, poke several times with a fork. Brush the flesh with a very light coat of olive oil to prevent sticking/drying out.
• Roast the butternut in the oven on a lined baking sheet for about an hour, until soft. (I usually start face-down, then turn over halfway through). Allow to cool enough to handle and then remove the skins. You can also do this up to three days in advance.
• Reduce oven to 350°F.
• Combine all ingredients in a blender. Blend until smooth.
• Pour pie filling into your pie crust of choice, in a 9" pie pan. See notes about par-baking below.*
• Bake the butternut squash pie at 350°F for 25 minutes covered first, and then another 25 to 35 minutes uncovered – until the center is set and no longer jiggles. 
• Allow the pie to cool and set for several hours before slicing and serving.
• Enjoy! Store leftovers in the refrigerator.

Notes

Par-baking* Many pumpkin pie or crust recipes suggest blind or par-baking the crust for 10 to 15 minutes before filling, but I don’t find that necessary here when using our sourdough crust recipe! The bottom isn’t super crisp or flaky (the top and sides are!) but it’s still plenty cooked and not at all gooey. So, I guess it’s up to you (and your crust) if you’d like to blind bake or not. Learn how here.